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Wednesday, March 25, 2009


Dry red chillies - 1 cup
Whole Urad dhal - ½ cup
Chenna dhal - ¼ cup
Mustard seeds - 1 teaspoon
Hing - 1/4 tsp.
Oil - 1 tsp.
Salt - to taste


In a kadai, heat oil and fry the chillies. Keep aside. In the same kadai, fry dhals till golden brown. Allow it to cool.

Powder in a mixie alongwith salt. Store in an air-tight container.

Mix with gingelly oil and use as an accompaniment for idli and dosa.



Cauliflower(florets) - 2 cups
Potato (diced) – 1 cup
Tomatoes - 2 large
Coconut (scraped) - 1 tablespoon
Pottu kadalai – 1 teaspoon
Turmeric powder – 1 pinch
Chilli powder – ¼ teaspoon
Dhania powder – ½ teaspoon
Garam masala powder – ¾ teaspoon
Sambar powder – ½ teaspoon
Salt – to taste
Oil- 2 tablespoons


Wash gobi and aloo. Separate cauliflower into medium sized florets, peel and cut potatoes into medium sized chunks. Cook in water alongwith salt and turmeric powder until done. Drain the water and keep aside.

Grind tomatoes, coconut, and pottu kadalai to a smooth paste.

In a kadai, heat oil, and the ground paste and fry till oil leaves the sides. Add all the powders, little salt and boiled vegetables.

Pour ½ cup of water and cook them till it comes to a gravy consistency.

Garnish with coriander leaves and serve hot with chappatis or puris.

Sunday, March 1, 2009



Chow Chow - 1/2 kg
Tomato - 3 large
Rasam powder - 1 tablespoon
Sambhar powder - 1/2 teaspoon
Dhania powder - 1/2 teaspoon
Jeera powder - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Turmeric powder - a pinch
Asafoetida - a pinch
Salt - to taste
Oil - 1 tablespoon


Cut and dice chow chow.
Grind tomatoes to a smooth paste.
Heat oil in a kadai , add turmeric powder, asafoetida, and jeera.
Add tomato paste until oil leaves the sides.
Put in diced chowchow, all the powders , and salt.
Add half cup of water and cover it with a lid till it gets boiled.
Remove from fire when thick as a gravy.
Season with chopped coriander leaves and serve with chappathis.



Idli rice- 5 cups
Whole white urad dhal- 1 heaped cup

Methi seeds - 1 tsp.
Salt as required


Soak rice for 3-4 hours. Soak urad dal alongwith methi separately. Grind rice and dhal separately. Add salt , mix the batter well with your hands (using hand for mixing enables the batter to ferment well) and allow the batter to ferment for 7-8 hours. Spread the batter in a dosa pan. Sprinkle some oil on all the sides and when one side is cooked flip to the other side. Serve hot.


how to make soft idli


Idli rice - 4 cups
Whole white urad dhal - 1 cup
Methi seeds - 1 teaspoon(optional)
Salt - 3 level teaspoons


Wash well and soak rice for 3-4 hours.
Wash well and soak urad dal alongwith methi separately.

Drain and reserve the soaked water from dhal. Put dhal in grinder, add half a cup of water and grind until fluffy.  Grind by adding the soaked water little by little. Do not add all the water at once. Grind until you can see air bubbles when  you take the batter in hand, that is the consistency for urad dhal batter for idli.  Transfer the batter to a vessel, keep aside. Now grind the soaked and drained rice separately. Add enough water and grind to a smooth batter. Transfer this to the dhal batter vessel. Add salt and  mix both the batter using hands (this helps in fermentation). Allow it to ferment for 7-8 hours. The consistency of the batter should be like this after fermentation.

Make idlis using idli plates. Grease the idli plates , pour in a ladle of the batter and steam for 8 minutes. Unmould and transfer the idlis to a bowl, serve hot with sambar or milagai podi or any chutney of your choice. 

(For spongy idlis) :
Wash the dhal well and soak it in 3 cups of water.
2. Grind with the soaked water itself until fluffy.
3. Methi seeds can also be separately soaked. If soaked separately, grind methi seeds in half a cup of water for 5 minutes and then add soaked urad dhal to it. 
4. Use less water while grinding. Adjust the consistency while mixing.
5. The batter should not be watery.
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